Cranberry Ketchup

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.